Zero-Proof · Zero-proof
Dry-Hopped Kombucha
Funky, hoppy, alive — for palates that get bored easily.
How to order it: Citra-hopped booch scratches the IPA itch with none of the ABV.
Flavor profile
The recipe
- Pour cold into a tulip glass
- Serve at 40–45°F
- Citra-hopped versions for IPA energy
- Check it's a dry (low-sugar) brew
- Pairs anywhere beer would
The story
Kombucha's origins are genuinely murky — fermented sweet tea has been brewed in Northeast Asia for a very long time, with stories reaching back centuries, though hard documentation is thinner than enthusiasts tend to admit. What is certain is the mechanism: a symbiotic culture of bacteria and yeast turns sugared tea into acid, fizz, and funk. The dry-hopped version is a thoroughly modern handshake between the health-food shelf and the craft-beer taproom. Borrowing the brewer's trick of steeping aromatic hops after fermentation, it layers citrus and pine over kombucha's natural tang — aroma without bitterness, complexity without proof. The result drinks like a sour beer that took up meditation, and gives restless palates somewhere serious to land.
Adjacent pours